Description
This Creamy Coconut Lime Chicken recipe features tender boneless skinless chicken breasts coated in a cilantro-flour mixture, seared to golden perfection, and then baked in a luscious sauce made from coconut milk, chicken broth, brown sugar, and fresh lime juice. It’s a vibrant, flavorful dish that combines creamy richness with zesty citrus notes, perfect for a comforting and slightly tropical meal.
Ingredients
Scale
Chicken and Coating
- 2 lb. boneless skinless chicken breasts (about 4 chicken breasts)
- 1/4 cup all-purpose flour
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Cooking Fats
- 2 tablespoon coconut oil
- 1 tablespoon olive oil
Sauce
- 1 garlic clove, minced
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- Juice of 2 limes, divided
Garnish
- Green onion, chopped
- Extra cilantro, chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare it for baking the chicken.
- Sear the Chicken: Heat a large, oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil. In a small bowl, combine the flour and chopped cilantro. Dredge each chicken breast in this mixture, coating both sides thoroughly. Place the coated chicken breasts into the hot skillet and sear for 3–4 minutes per side until they are golden brown. When the chicken is nearly done searing, add the minced garlic and cook for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken is searing, in a separate bowl, mix together the coconut milk, chicken broth, brown sugar, and the juice of 1 lime until well blended.
- Bake the Chicken: Remove the skillet from heat and pour the coconut milk mixture evenly over the chicken breasts. Transfer the skillet into the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the skillet from the oven. Drizzle the juice of the remaining lime over the chicken. Sprinkle with salt, pepper, extra chopped cilantro, and chopped green onion. Serve hot and enjoy your creamy coconut lime chicken!
Notes
- Ensure the skillet used is oven-safe to prevent accidents when transferring to the oven.
- You can substitute brown sugar with coconut sugar for a slightly different flavor profile and a healthier alternative.
- Make sure to check the internal temperature of the chicken to avoid undercooking; 165°F (74°C) is the safe temperature for poultry.
- Adjust the lime juice according to your preferred level of citrus tang.
- This dish pairs wonderfully with steamed rice or a light salad to balance the richness of the sauce.
